Enjoy these SUPER TASTY Chickpea Fritters as a snack, an appetizer, or alongside a big salad for a complete (meatless) meal idea!
One of the BEST homemade appetizer ideas to combat the munchies if you’re a savory snacker like me!
Garbanzo beans, or chickpeas are full of protein, fiber and are loaded with vitamins and minerals.
Canned or pouches of chickpeas (aka garbanzo beans) are readily available at local grocers and online retailers. I always keep lots in my pantry because I don’t always plan ahead to soak my own beans, so the canned ready-to-eat option shaves a lot of time off prep!
That being said, cooking your own dried chickpeas or beans at home is much more cost effective, and you’ll get to choose and control what is added; such as salt or herbs.
Using dried chickpeas or beans (not canned):
The package of dried beans/chickpeas will have directions for you to soak and cook them at home, you’ll just need to plan ahead the day before you’re going to follow my fritter recipe below.
When I’m using dried chickpeas (or beans!) I usually soak them overnight with PLENTY of water because they will expand. After an overnight soak, I’ll rinse them off, then add fresh water to the pot. Simply cook them over a low simmer for around 2 hours.
Your chickpeas can be cooked all by themselves or with some garlic cloves, onion pieces, carrots, celery, or bay leaves, sea salt, or even broth added to the stockpot for added flavor.
Don’t overcook them, as we still want a nice firm texture much like canned chickpeas.
Allow to cool and dry completely, then follow the directions for the recipe below.
- 1 cup plain Greek yogurt
- 1 Tbsp raw honey, or pure maple syrup
- juice of 1 fresh lemon
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp crushed red pepper flakes
- 2 jars (15 ounces) chickpeas or garbanzo beans, rinsed and drained well
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/2 tsp baking soda, or Arrowroot powder
- 2 green onions, or small bunch of chives, chopped
- fresh lemon zest from 1 lemon
- 1/2 cup oat flour, or ground oats
- 1 large egg
- 1/2 cup chopped fresh parsley or cilantro, leaves picked from stems
- 2-3 Tbsps avocado oil, to cook the fritters
In a small bowl, add all the yogurt dip ingredients and whisk until well combined, then refrigerate until serving.
Place all of your fritter ingredients (except for the oil, that’s for cooking) into a food processor.
Pulse a few times until just well combined.
Your mixture should still have a slightly chunky texture, so don’t over process it, or else you’ll just have mush.
Using a cookie scoop, scoop your mixture into your clean hands, and flatten it a bit as shown in the photos, then place it on a clean tray. Continue with all of the mixture.
Heat 1 tablespoon of oil in a large skillet over medium-low heat.
Cook your chickpea fritters in small batches, adding a bit of oil for each batch.
Cook until nicely golden brown on each side, 3 minutes per side, about 6 minutes total.
Serve hot with your cold, creamy yogurt dip and enjoy!